Mexican Casserole

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items. 

If we are talking our three most favorite holidays, mine rank:

1. Halloween. 2. Christmas. 3. Cinco de Mayo. 

Normally we host the Cinco de Mayo party, but this year we're going to end up skipping having the festivities at our house. It makes me sad that we won't see my sil's famous fried tacos this year, but Jason and I are exhausted. Nonstop travel all this year and the return of the opening of our building this week at the summer market has zapped any energy either of us had. Playing host, even for an afternoon, is not a task we want to add to our overflowing schedule right now. We will, however, still make our little family of 3 some Mexican inspired dishes, then plop down on the sofa and just sit for a change. While I do know how to make my sil's tacos, I'm not a big fan of cleaning up all of the grease splatter, especially when we're cooking only for 3 people this year. Instead, I am going to bake us a Mexican Casserole, a favorite dish of ours that we've made many times since finding the recipe on Golden Blossom Honey awhile back.

This is a simple and somewhat health conscious dish. There are so many good-for-you ingredients packed into the recipe, minus the cheese and tortillas, but I am sure you can find healthy-ish versions of these two items at your local grocers if you wish to make that change. I leave everything as-is when we bake this, with the exception of cilantro because I don't like it. I will chop it up and sprinkle it over my husband's portion though since he's a fan of the herb. I also double the cheese because I'm of the mindset that cheese makes everything better, so the more the merrier. But even with the extra cheese, it's so much healthier than the fried tacos we'd normally indulge in for the holiday, so I call that a win. This Mexican casserole can be eaten as a standalone meal, or if you'll be hosting or attending a party, it also serves as a fantastic side dish for scooping with tortilla chips. I realize that there are already chips mixed into it, but they absorb most of the liquid and end up soft, so pairing this with a fresh chip is a most excellent *said in my most Bill and Ted voice* way to enjoy the recipe a different way. 

Ingredients

2 (15 ounce) cans kidney beans, rinsed and drained

2 (15 ounce) cans black beans, rinsed and drained

2 tablespoons olive oil

1 large onion, chopped

1 large red bell pepper, chopped

1 large yellow bell pepper, chopped

4 cloves garlic, chopped

3 tablespoons chili powder

3 teaspoons ground cumin

1 can (28 ounces) tomatoes, chopped, reserve juice

1 cup vegetable broth

1 teaspoon hot pepper sauce

1/2 cup fresh cilantro, chopped

2 tablespoons GOLDEN BLOSSOM HONEY

salt and pepper, to taste

4 cups tortilla chips, crushed

1 cup cheddar cheese, grated

CLICK HERE FOR FULL RECIPE 

 

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Do you make anything special for Cinco de Mayo?